Archive for the ‘Uncategorized’ Category
Posted by: EatFree
- 2 tablespoons raw demerara sugar
- 1/2 teaspoon cinnamon
- dash of nutmeg
- 4 ripe bananas, peeled and cut lengthwise
- 1 teaspoon pure vanilla extract
- 2 lbs silken tofu
- Preheat oven to 400 degrees Fahrenheit.
- Combine raw sugar, cinnamon, and nutmeg. Sprinkle over bananas. Spray cookie sheet with cooking spray. Lay down bananas and roast for 15 minutes or until caramelized.
- Put bananas, vanilla, and tofu into food processor. Process until smooth. Enjoy!
Posted by: EatFree
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1.5 cups red onion, sliced
- 2 yellow squash, cubed into 1 inch pieces
- 1 green squash, cubed into 1 inch pieces
- 3 Italian eggplants, cubed into 1 inch pieces
- salt and pepper to taste
- 12 ounces 100% whole wheat pasta, cooked
- 1/2 teaspoon dried basil
- 2 cups parmesan cheese
- Heat oil. Add garlic. When fragrant, add onions. Cook until translucent. Add both squashes, eggplant, salt, and pepper. Saute on medium heat for a few minutes then cover and cook until vegetables are tender. Add a quarter cup of water at a time as needed.
- Toss in pasta along with basil and cheese. Enjoy!
Fats are not our enemy-we need them in our diet in reasonable amounts to maintain healthy bodily functions. However, man-made fats such as margarines and trans-fat laden shortenings, and those made from non-organic animal sources (conventional butter for example) are best to stay away from as they’ve been tampered with regard to their natural state. There’s a lot of jargon around fats these days in nutrition circles-monounsatured, omega 3, omega 6, medium chain fatty acids etc etc-all this can be quite dizzying so we just need to remember-if it’s been tampered with from its most natural state, then its best to stay away from.
When it comes to sauteing, frying, or pan-frying (anything requiring high heat), I like to use oils that have been made without chemical solvents and other harsh chemicals. These are usually labeled “cold-pressed” and/or “expeller-pressed”. Canola is the best option in this case as its neutral flavor lends itself to use in many types of ethnic cuisine. Coconut oil is great with South Indian and Southeast Asian dishes, peanut oil with Asian dishes, ghee for North Indian dishes and olive oil for Mediteranean if you’re willing to spend the extra buck. Otherwise, naturally extracted canola is best for higher-heat cooking and its generally the cheapest.
The virgin oils, such as extra virgin olive oil and unrefined coconut oil, are best reserved for dressings and lower-heat applications as their nutritive properties diminish upon heating-more on that in a future post!
Spices can be add a whole new dimension of flavor and complexity to a dish if used properly. Here are 5 essential tips for making the most of your spices:
- Buy most of your spices whole. Not only do they keep longer, but their flavor is more potent when freshly ground.
- The few spices that actually are mostly available in their powdered form-such as paprika and turmeric-should be kept no longer than 6 months in your spice cabinet.
- Store spices in a dark, cool, and dry place.
- Many spices (with the exception of some such as black peppercorns or cinnamon) are unpalatable in their raw state so either dry roast or lightly fry them for dish preparations.
- Spices can burn easily and leave off flavors so keep an eye on them when adding to dry preparations (for example, when frying with other aromatics in oil.)
Keep these in mind and you’ll be on your way to creating more satisfying dishes that will help you EatFree!